Recipe by Progresso®
"In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender."
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extra-virgin olive oil
grey sea salt
onion, diced small
red bell pepper, diced small
garlic, finely chopped
chopped fresh parsley
chopped fresh basil leaves
1 1/4 cups
grated Pecorino Romano cheese
Progresso® plain Panko crispy bread crumbs
AMAZINGLY DELICIOUS!!!! I made a few changes to this recipe just to keep it extra healthy. I used ground turkey in place of the beef, I used fine oat bran, instead of panko, egg white instead of the egg with the yolk, and I used Veggie Italian cheese blend over the top and Veggie sprinkled parm cheese. It was so good, My husband absolutely loved it! He wants to try this same recipe in a Portabella mushroom next time.
Honestly, the house smelled DIVINE while making this recipe. I had really big hopes, but was severely disappointed. The Hubbs liked it but didn't give his normal rave reviews over one of my meals. For me, the texture was the deal-breaker. I absolutely LOATHE "mushy" and this - though cooked completely as directed with no variatioin - was way too mushy. Then again, I'm the person who won't eat the stuffing from within the Thanksgiving turkey, because I don't like the soft texture. The flavor was great, the house smelled great, the eggplant "shell" was delicious. If I could have cooked the filling separately and/or had it set up more firmly, I'd have loved it. As it is, I definitely will NOT be making this recipe again.
I literally just finish eating this creation, Im still soaking in the enjoyment of this meal. Very delicious. Not only is the meal great but the recipe is easy to follow and very discriptive. Definetly going to keep this one in the family recipe box.
Good! There is certainly no reason to dirty as many pans as the instructions tell you to. I sauteed the ground beef with garlic/red pepper (skipped the onion), drained and set aside. Added the chopped eggplant and some chopped mushrooms to the same pan and sauteed in a little olive oil. Then mixed it all together along with the egg, cheese, Panko, herbs, etc. Loved the Panko on top. I think I'll make this again with Italian sausage sometime. Thanks :)
Enjoyed this recipe alot ! Substituted romano cheese with parm. Also added a little shredded cheddar to the top over the last 10 mins of baking time. Will make this again for sure, but may add a little less bread crumbs next time !
I used ground turkey and added some chopped mushroom to the stuffing, and also used blue cheese in the stuffing as well. It was absolutely delicious! I've never liked eggplant but I'm glad I gave it another try.
I just finished my meal, and it was absolutely delicious. I followed the recipe as is, I only left out the basil and parsley because I didn't have any. It is definitely a keeper!
This was wonderful! Just left out the pepper and used mozzarella/Parmesan mix so I wouldn't have to go to the store.
* Percent Daily Values are based on a 2,000 calorie diet.
Mama Chiarello's Stuffed Eggplant
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 298
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